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the caraaroma and melanoidin malts provide the color as well as malty aroma. Trust me.. I added the honey as a simple ABV boost; 1lb of honey won't add to the color and very little if any flavor. In fact, the boost in abv actually pushed it to the very upper edge of the BJCP guidelines. Leaving...

it does age well... so maybe giving it a little extra time will help.

since the honey is really there just to boost the abv a little, leaving it, out as you have seen, still makes a damn good beer

US-05 works great for this.. notty will work too but might leave it a little sweeter. If you already have the notty on hand use it. The beer will still turn out great. if you have purchased the yeast yeast, US-05

the difference would be the crystal 120 instead of caraaroma.. carafoam and carapils are the same thing.

never dump a batch unless its infected beyond hope... this could be a great tasting light irish red!

you need to determine the boil off rate for your equipment. then setup you equipment in beersmith. The gravity should be MUCH higher. What efficiency percentage did you use in Beersmith? When I designed this recipe it was around a 72% efficiency. That would give an OG of 1.053 for me to get...

looks great!! enjoy!

looking good!

yep...sure is. and its showing the simplicity of BIAB 1 pot and a grain bag... that's it for BIAB All Grain Brewing..

------------ 12.0 oz Caraaroma (130.0 SRM) Grain 12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain...

Biab ftw!

WLP001 is what I originally used for this... US-05 is what I use now... liquid yeast has gotten way to expensive

there can be CO2 in solution.. nothing to worry about and this is a prime example of why airlock activity isn't a goo indicator of fermentation taking place. Now, personally, I leave it in primary for 4 weeks so it can clean up and drop clear but if its done its done... bottle and enjoy :)

is it carbed at all? and did you shake the crap out of it until you no longer heard CO2 flowing into the keg? more than once (can take a few times before is saturated)?

shake the crap out if it

what temp? also try shaking the crap out of the keg... you should hear CO2 flowing as you shake. stop shaking when the CO2 does flow anymore btw.. I carb it at serving temp.

I usually shoot for 2.3-2.4

glad you you liked it!

as per the style, hop aroma and flavor should be neutral. that said, I made it a little hoppier than the style guidelines.